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imp stout

250 calories 24.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 180 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 71.6% (brew house)
Source: Scotia
Calories: 250 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Tuesday September 6th 2022
1.081
1.018
8.3%
48.7
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.70 kg Patagonia - Patagonia Pale ale13.7 kg Patagonia Pale ale 36.8 2.9 71.4%
500 g BA Malt - Caramelo 120500 g Caramelo 120 34 120 2.6%
500 g United Kingdom - Extra Dark Crystal 160L500 g Extra Dark Crystal 160L 33 160 2.6%
500 g Belgian - Special B500 g Special B 34 115 2.6%
3 kg Patagonia - Black Pearl3 kg Black Pearl - (late boil kettle addition) 29.9 340 15.6%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.2%
19.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Charles Faram - Apollo8 g Apollo Hops Pellet 17.5 Boil 120 min 7.85 12.5%
56 g Chinook56 g Chinook Hops Pellet 13 Boil 120 min 40.83 87.5%
64 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
10 g Citric acid Water Agt Mash 1 hr.
3 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
40 Grams
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 880 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Strike 76 °C 66 °C 90 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62.42 L. Suggest reducing initial water volume to 44.75 L and adding 17.02 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.41 L. Suggest reducing strike water volume to 33.39 L and adding 3.01 L sparge/top-off. 36.4
Strike water volume at mash thickness of 2 L/kg 36.4
Mash volume with grains 48.4
Grain absorption losses -18.2
Remaining sparge water volume (equipment estimates 44.5 L) 37.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.8 L) 55
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -17.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 45
Going into fermentor 45
Total: 74.1  
Equipment Profile Used: System Default
 
Notes

Cold Brew Perla Negra: 3 kilos perla negra 9 litros de agua.
se obtienen 6 litros. PH 4.4.
Se agregan 4.5grms de bicarbonato y queda en 5.25.
Densidad 1.065

Densidad macerado 1086. Ph 5.25

Last run 1015

Densidad pre hervor 1051

Densidad final 1018

En barril de 28 litros. Se agregó 200 gramos de chips de madera embebidos en brandi. 100 cc de brandi líquido. 80 cc de extracto de vainilla en gin. 1/10/2022

Barril...3 bares, 6 minutos, -1 grado. En agitador automatico. Dsps se agregó 3.5 bares dos veces en head space.

Corni...3 bares, 2 minutos, -1 grados. Agitado a mano. (SE SOBRECARBONATO)

Cold brew cafe La Virginia en grano entero: 1 kilo en 3 litros. ph 5.3. Densidad 1.020. (Esto pertenece a otra receta. oatmeal coffee stout)

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  • Last Updated: 2023-03-04 00:48 UTC